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김학연(Hakyeon Kim) 현대문법학회 2012 현대문법연구 Vol.68 No.-
This paper discusses the phenomenon of dative alternation in English, and presents syntactic, semantic, and pragmatic explanations to the choice between dative structure and double object structure. It will be argued that a unified explanation encompassing the discourse variables based on the corpus analysis in Williams (1994) and Bresnan and Nikitina (2008) as well as the syntactic structure suggested in Larson (1988) and the typology of verbs in Krifka (2003) is needed to explain the diversity of the dative alternation
김학연 현대문법학회 2013 현대문법연구 Vol.73 No.-
The primary purpose of this paper is to show the syntactic structure of reduplicative copula is is constructions found in recent speeches. Perhaps it should be regarded as a pleonasm, a kind of repetition. But the advantage of analyzing it from the perspective of syntax becomes clear when we derive the structure based on recent syntactic assumptions. The non-standard structure of pseudo-cleft structure, whP is is that ... can be interpreted as being the product of unpacking the topic phrase in C-domain, while leaving the focus phrase in vP domain. The linking of the two phrases is manifested by the reduplication of BE, the first one being the Case marker, the second one being the focus marker inserted late.
EPP and Derivational Interpretation of Scrambling Chain
김학연 한국영미어문학회 2003 영미어문학 Vol.- No.69
EPP and Derivational Interpretation of Scrambling Chain
밀 식이섬유(Wheat Fiber)를 첨가한 치킨너겟 개발
김학연(Hack-Youn Kim),김계웅(Gye-Woong Kim) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.5
본 연구는 밀 식이섬유 첨가가 닭고기 너겟의 품질 특성에 미치는 영향을 조사하였다. 처리구별로 밀 식이섬유를 0%(control), 1%, 2%, 3%를 첨가하여 제조하였다. 수분 함량은 밀 식이섬유의 첨가량이 증가할수록 유의적으로 증가하였으나(P<0.05), 단백질은 감소하는 경향을 보였다. 지방함량은 밀 식이섬유의 첨가량이 증가할수록 유의적으로 낮아지는 경향을 보였으며(P<0.05), 회분 함량은 밀 식이섬유를 첨가하지 않은 닭고기 너겟이 유의적으로 낮은 값을 보였다. 닭고기 너겟의 pH는 6.48~6.50의 범위로 유의적 차이는 나타내지 않았다. 명도는 밀 식이섬유를 첨가하지 않은 대조구가 처리구보다 높은 값을 나타내었으며(P<0.05), 적색도와 황색도는 밀 식이섬유의 첨가량이 증가할수록 증가하는 경향을 보였다. 튀김 수율과 경도는 식이섬유 함량이 증가함에 따라 증가하였으며, 관능평가 항목에서 처리구들간의 유의적 차이는 나타내지 않았다. 이러한 결과로 보아 닭고기 너겟에 밀 식이섬유 첨가 시 품질 특성을 증진하는 것으로 나타나 향후 다양한 튀김제품에 기능성 소재로 활용할 가능성이 있을 것으로 생각된다. This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.
金學鍊 서울産業大學校 1985 논문집 Vol.22 No.1
A microprocessor-based implementation of the sampling wattmeter is described. The measurement process is in two parts. First the microprocessor measures the Boltage waveform period and computes the sampling interval and number of samples. The measurement of average power then takes places over an integer number of cycles. Digitized samples of the voltage and current waveforms are multiplied together and the products accumulated over th measurement period. The sum is divided by the number of samples, scaled, and read out as a 4-digit display of average power. A full scale accuracy of better than 0.5 percent has been obtained.
미나리분말 첨가량에 따른 돈육 유화형 소시지의 품질 특성
김한솔,강유진,이정아,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.2
This study was conducted to investigate the quality characteristics of pork emulsion-type sausage added with water dropwort powder (0%, 1%, 2% and 3%). Moisture contents of containing 2%, 3% water dropwort powder treatments were significantly higher than control (p<0.05). However, fat contents decreased with increasing in water dropwort powder. Ash contents of pork emulsion-type sausage was increased with an increasing water dropwort powder. Cooking loss of water dropwort powder treatments were significantly lower than control (p<0.05). Texture profile analysis was no significantly differences between control and treatments. Viscosity of the pork emulsion-type sausage was increased with an increasing water dropwort powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of water dropwort powder treatments were significantly higher than that of control (p<0.05). Ferric reducing antioxidant power of samples were significantly increased with an increasing water dropwort powder (p<0.05). These results suggest that pork emulsion-type sausage added with 3% water dropwort powder can be used as a high quality natural additive sausage.